Tomato Chayote Chicken Soup

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Last Updated on May 20, 2020 by Chef Mireille

Tomato Chayote Chicken Soup makes the perfect bowl of soup on cool winter nights. A healthy and complete bowl.

Tomato Chayote Chicken Soup

This soup was taken from a cookbook I have on Middle Eastern & African Cooking, however I made a number of changes to the original recipe as I found it a little bland.

Chayote is a vegetable that has many different names even in English, depending on what country you are in. Most Americans and Mexicans call it chayote, Jamaicans cal it cho-cho, Africans and some Caribbeans call it christopene and in New Orleans & the French Caribbean it is called mirliton. Whatever you call it, it is one of my favorite vegetables to include in soups. It is a member of the squash family and will absorb other flavors rapidly.

However, it does have an enzyme that many people have a skin allergy to, including me. This is why it is sold in individual plastic bags. Just wear gloves when preparing the vegetable. Once it is cooked, there won’t be any problems eating this delicious vegetable.

It’s definitely the time of year for chicken soup. Here are some other varietal chicken soups you might enjoy!

Chicken Soup Recipes

This soup is the perfect comfort food now with cool temperatures.

Soup LR

It is a healthy complete meal!

Soup LR 2

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Tomato Chayote (aka christophene) Soup

This simple soup is healthy and is perfect to enjoy in any season!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Soup
Cuisine: Continental
Servings: 4

Ingredients

  • 8 oz. skinless and boneless chicken thighs
  • 1 finely chopped garlic cloves
  • 1/2  teaspoon salt1/2 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons oil
  • 1 chopped small onion
  • 2 chopped small green chile or 1 serrano pepper
  • 2 cups. canned crushed tomatoes
  • 1 peeled cored and diced chayote/christophene
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garam masala
  • salt to taste
  • 1/4 cup finely chopped parsley

Instructions

  • Season chicken with garlic, salt, pepper and nutmeg. Leave to marinate for 1/2 hour.
  • In a large pot, heat oil. Add onion and cook until onions soften.
  • Add chicken and stir fry for 5 minutes, stirring occasionally.
  • Add tomatoes, 1 cup water, chile, chayote, sugar, thyme, cayenne, oregano and garam masala. Bring to a boil. Reduce to a simmer and cook for 15 minutes.
  • Add parsley and adjust salt as needed. Cook for 1 more minute.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
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Reader Interactions

Comments

  1. Deb in Hawaii

    I have not used chayote in much more than salads and I stuffed them once. 😉 Your soup makes me want to experiment with them more. Thanks for sharing your soup with Souper Sundays this week–it's always nice to have you.

  2. Gloria

    I have never heard of chayote. I will be sure to look for it next time I am at the grocery store. We are right at the beginning of comfort food season. This is perfect to add to the rotation of homemade soups.

    • Chef Mireille

      Chayote has become quite common in recent years. You should be able to find it at your local market. It is a green pear shaped vegetable a member of the squash family but if you cannot source it, zucchini would be a good substitute.

  3. Stine Mari

    I have never tried that vegetable, I’m not sure if I can find it in the Asian store here, but I will definitely look. This looks so hearty and yummy!

  4. Linda

    I really enjoy chayote and we normally stir-fry it or cook in a coconut milk during a big feast. Never tried adding that with tomato but it sounds so good and comforting.

  5. Maddy

    Soup is my favorite, especially this time of the year. I’m always looking for
    something new and unique so I’m very excited to try this one! Thanks for sharing!

  6. Karyl Henry

    I don’t think I’ve ever heard of chayote…I’ll have to ask my mom, because she’s from Trinidad, so I’m sure she’s called it a different name that I don’t remember 🙂 This soup looks delicious, so warm and comforting

    • Chef Mireille

      the different Caribbean islands have different names for it – in Dominica they call it christophene – in Jamaica they call it cho cho I am not sure about Trinidad. My aunt from Curacao just calls it pear vegetable. However, I am sure they use it in Trinidad also as I have seen Trini people use it to make chutney and achar

  7. Jacqueline Debono

    I love learning about new foods and I had to look up ‘chayote’ because I had never heard of it! This soup sounds delicious! I don’t think I can find chayote here in Italy. Maybe I can use zucchini instead.

  8. April

    I don’t know why but I have a special thing about tomato soups lately. I don’t think I have ever enjoyed them like I do now. They are so creamy and comforting and rich! Great recipe.

  9. Krista Price

    I was just at my local Asian market last week and came across chayotes. I had never heard of them, nor did I know what to do with them. I’m glad you shared this! I’m going back to get some so I can make your recipe!

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